1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, paprika, oregano, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the potatoes in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through for even cooking.
4. While the potatoes roast, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering.
5. Add the steak bites in a single layer, making sure not to crowd the pan. Cook for about 2-3 minutes per side, until browned and cooked to your liking. Remove from the skillet and set aside.
6. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 1 minute, until fragrant.
7. Return the steak bites to the skillet, tossing them in the garlic butter to coat evenly. Taste and adjust seasoning if necessary.
8. Once the potatoes are ready, combine them with the steak bites in the skillet, tossing gently to mix.
9. Garnish with chopped fresh parsley before serving.

Cooking is all about intuition and adjusting as needed, a lesson I learned from my grandmother. She always said, “Taste and trust your senses.” Remember, the key to this dish is not overcooking the steak, so keep a close eye on it for juiciness and tenderness.